Location: New York, NY
Position: Bartender and owner at Cantinero Creations
Years in the Industry: 16
Notable Awards: Diplomatico World Tournament NY Winner and National Finalist 2015, Bacardi Legacy East Coast Regional Finalist 2015, Bacardi Legacy NY Winner and National Finalist 2014, World Class Puerto Rico Finalist 2012-13, 25th Puerto Rico National Cup Professional Classic 2nd Place 2013
What got you into the mixology / beverage business? What do you love about it?
I was always drawn to bars, they are such an interesting place. I guess the final nudge into becoming a bartender came from the owner of a bar I used to frequent as a college student, he joked that I should learn to bartend because I already spent more time there than any of his employees. The best part of the job is the people; you meet so many interesting people, each with their unique stories and each offering something new to learn.
Do you play “bartender” at family or friends’ functions? If yes, do you mind?
At first it was just an opportunity to test out some new recipe I wanted to try but now it’s sort of expected! I don’t mind but in order for me to have fun too I just started batching out cocktails, letting friends and family serve themselves.
How do you get in the creative zone when concocting a new drink recipe? What’s your process?
Since I’ve not done a full cocktail menu by myself, I guess it more by accident, there is no pressure. I’ll be eating or drinking something, and it will remind me of something that I would like trying to mix it with to see what happens…
Name your favorite cocktail using 5 ingredients or less!
Rum, lime, sugar. I’m always in the mood for a Daiquiri. (Honorable mention: Old Fashioned, Negroni)
Tell us about a funny Bar Story that happened to you (or the best bar joke you know!)
If you’ve seen the videos Things People say to Bartenders, pretty much all of them have happened to me. Bar jokes are usually a little crude so I won’t go into details, but there is a video of a bar joke having to do with apples that made me laugh!
What’s the strangest drink request you’ve gotten?
I don’t remember all the ingredients nor the person’s name but as he sat there telling me what to add I remember telling him that it wasn’t going to work. It was Baileys, Bacardi 151, lime and don’t remember anything else. Of course the Baileys curdled and he couldn’t finish his drink.
What are some basic tips/steps to learning how to pair cocktails with food?
Just to remember that there are two ways to create pairings, by complement and by contrast. They don’t always have to taste similar to go together.
What are your career goals?
My focus right now is on learning, which is the main reason I moved to New York. Long term goal is to open my own place, hopefully back home in Puerto Rico.
What will you be making at Puerto Rico Meets NYC?
“El Guanabí”, it is inspired by Fiel a la Vega’s “El Wanabí” a song that all Puerto Rican expats hold dearly, especially when you are homesick and about to give up. I had tried to create a similar cocktail in 2009 but it was just ok. After reading of Audrey Saunders’ Soursop Sour, I decided to try again. Changing the specs a little and adding the bitters really tied everything together. I wish bitters had been common back in Puerto Rico in 2009! The ingredients are rum, guanabana nectar (soursop), lemon, honey and Angostura bitters.
In your opinion, what’s the next biggest trend in mixology and why?
It’s hard to predict but somethings on the upswing are cocktail bars geared more towards the masses with standing room and a more relaxed ambiance, you barely see any new “speakeasies” opening up, but such bars may have a separate bar inside for “bar geeks”. Spirit wise, I’m just glad to see the things I love just gaining popularity. Rum has been gaining popularity for several of years now. Agave, while I’ve enjoyed mezcal and tequila for various years now, I was introduced to everything else including pulque, raicilla, bacanora and sotol (not agave) at Alex Valencia’s place. Also popping up on cocktail menus, due to the popularity Peruvian food is gaining, is pisco (a grape brandy from Peru and Chile).
Learn more about Bartender Roberto Rosa on his Chef’s Roll Industry Profile.
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